Pub Date : 2023-09-03DOI: 10.23960/jtihp.v28i2.174-183
Siti Nurdjanah, Nurbaiti Nurbaiti, Sussi Astuti, Tanto Pratondo Utomo, Sartika Dewi
Pumpkin flour is a processed product high in carotenoids and a good source of nutrients. This nutritional content of pumpkin flour was considered to be influenced by the fruit maturity stage. Therefore, this research aimed to evaluate pumpkin flour's chemical properties, bioactive components, and antioxidant activity at different maturity stages. This also used honey pumpkins with a maturity stage of 15, 20,25, and 30 days after fruit set( DAFS). The results showed that the maturity stage of butternut pumpkin affects the moisture content and bioactive components such as phenols, flavonoids, and carotenoids of flour produced. Furthermore, the highest antioxidant activity was found in pumpkin flour with a maturity stage of 25 DAFS with IC50 values of 85.31 µg/mL (DPPH) and 64.39 g/mL (ABTS). Therefore, butternut pumpkins with a maturity stage of 25 DAFS can be processed into flour with antioxidant properties.
{"title":"Evaluation on the effect of butternut pumpkin (Cucurbita moschata) maturity stage on the bioactive components and antioxidant activity of pumpkin flour","authors":"Siti Nurdjanah, Nurbaiti Nurbaiti, Sussi Astuti, Tanto Pratondo Utomo, Sartika Dewi","doi":"10.23960/jtihp.v28i2.174-183","DOIUrl":"https://doi.org/10.23960/jtihp.v28i2.174-183","url":null,"abstract":"Pumpkin flour is a processed product high in carotenoids and a good source of nutrients. This nutritional content of pumpkin flour was considered to be influenced by the fruit maturity stage. Therefore, this research aimed to evaluate pumpkin flour's chemical properties, bioactive components, and antioxidant activity at different maturity stages. This also used honey pumpkins with a maturity stage of 15, 20,25, and 30 days after fruit set( DAFS). The results showed that the maturity stage of butternut pumpkin affects the moisture content and bioactive components such as phenols, flavonoids, and carotenoids of flour produced. Furthermore, the highest antioxidant activity was found in pumpkin flour with a maturity stage of 25 DAFS with IC50 values of 85.31 µg/mL (DPPH) and 64.39 g/mL (ABTS). Therefore, butternut pumpkins with a maturity stage of 25 DAFS can be processed into flour with antioxidant properties.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"60 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134949154","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Postharvest processing affects the chemical components and sensory attributes of coffee beans. This study aimed to evaluate the effect of postharvest processing on caffeoylquinic acids and alkaloids (bioactive compounds) and sensory attributes (aroma and taste) of brewed coffee. Coffee beans of Kalosi-Enrekang were processed using three postharvest processing methods (honey, natural, and full-washed), roasted at a medium degree, and brewed with tubruk brewing techniques. Bioactive compounds were analyzed using UPLC-PDA and sensory attributes were analyzed using the Quantitative Descriptive Analysis method. The data were analyzed using single-factor ANOVA and Principal Component Analysis. The research showed that postharvest processing did not affect the bioactive compound of brewed coffee. Postharvest processing affected the aroma and taste attributes of brewed coffee. Natural processing had dominant attributes of fruity, spicy, sweet, and caramelized. Honey processing had dominant attributes of nutty and roasted, while full-washed processing did not have dominant attributes. The result also showed that caffeoylquinic acids and alkaloids did not affect coffee brewed's aroma and taste attributes.
{"title":"Analisis komponen bioaktif dan atribut sensori seduhan kopi Arabika Kalosi Enrekang dengan pengolahan pascapanen berbeda [Analysis of bioactive compounds and sensory attributes of Kalosi-Enrekang Arabica coffee prepared different postharvest processing]","authors":"Yulianti Yulianti, Dede Robiatul Adawiyah, Dian Herawati, Dias Indrasti, Nuri Andarwulan","doi":"10.23960/jtihp.v28i2.163-173","DOIUrl":"https://doi.org/10.23960/jtihp.v28i2.163-173","url":null,"abstract":"Postharvest processing affects the chemical components and sensory attributes of coffee beans. This study aimed to evaluate the effect of postharvest processing on caffeoylquinic acids and alkaloids (bioactive compounds) and sensory attributes (aroma and taste) of brewed coffee. Coffee beans of Kalosi-Enrekang were processed using three postharvest processing methods (honey, natural, and full-washed), roasted at a medium degree, and brewed with tubruk brewing techniques. Bioactive compounds were analyzed using UPLC-PDA and sensory attributes were analyzed using the Quantitative Descriptive Analysis method. The data were analyzed using single-factor ANOVA and Principal Component Analysis. The research showed that postharvest processing did not affect the bioactive compound of brewed coffee. Postharvest processing affected the aroma and taste attributes of brewed coffee. Natural processing had dominant attributes of fruity, spicy, sweet, and caramelized. Honey processing had dominant attributes of nutty and roasted, while full-washed processing did not have dominant attributes. The result also showed that caffeoylquinic acids and alkaloids did not affect coffee brewed's aroma and taste attributes.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135472485","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-23DOI: 10.23960/jtihp.v28i2.150-162
Ni Made Ayu Suardani Singapurwa
Lemuru fish need preservation because it is easily damaged and only produced seasonally. Apart from its nutritional value as a source of essential protein to humans, lemuru fish is very cheap. Generally, the people of Jembrana Regency in Bali preserve it by processing it into seasoned dried fish known as “Pedetan”. Research carried out oven drying, sun drying, and direct sunlight to determine the best method for drying lemuru fish with and without spices. Results showed that the drying method had significant effects on proximate contents of lemuru fish. The lowest moisture content (7.31%) was obtained in the treatment of seasoned lemuru fish with oven drying. Oven-dried unseasoned fish had the highest protein content of 67.69%, while sun-dried fish, both seasoned and unseasoned samples, had the highest fat content with an average of 13.30%. The highest saturated fatty acid was palmitic acid, and the highest unsaturated fatty acid was cis-9 oleic acid. Meanwhile, the highest amino acid was the L-glutamic acid.
{"title":"Analisis proksimat, asam lemak dan asam amino pada pangan tradisional ikan lemuru dengan proses pengeringan berbeda [Proximate analysis, fatty acids and amino acids of lemuru fish traditional foods with variation of drying processes]","authors":"Ni Made Ayu Suardani Singapurwa","doi":"10.23960/jtihp.v28i2.150-162","DOIUrl":"https://doi.org/10.23960/jtihp.v28i2.150-162","url":null,"abstract":"Lemuru fish need preservation because it is easily damaged and only produced seasonally. Apart from its nutritional value as a source of essential protein to humans, lemuru fish is very cheap. Generally, the people of Jembrana Regency in Bali preserve it by processing it into seasoned dried fish known as “Pedetan”. Research carried out oven drying, sun drying, and direct sunlight to determine the best method for drying lemuru fish with and without spices. Results showed that the drying method had significant effects on proximate contents of lemuru fish. The lowest moisture content (7.31%) was obtained in the treatment of seasoned lemuru fish with oven drying. Oven-dried unseasoned fish had the highest protein content of 67.69%, while sun-dried fish, both seasoned and unseasoned samples, had the highest fat content with an average of 13.30%. The highest saturated fatty acid was palmitic acid, and the highest unsaturated fatty acid was cis-9 oleic acid. Meanwhile, the highest amino acid was the L-glutamic acid.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135619490","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-15DOI: 10.23960/jtihp.v28i2.140-149
Julfi Restu Amelia, Shanti Pujilestari, Hamidatun Hamidatun, Putri Monica
ABSTRACTOkra-pineapple jelly drink requires hydrocolloid as a gelling agent. The combination of carrageenan-konjac hydrocolloid used was 75:25 in order to produce acceptable and good quality jelly drink characteristics. This study aimed to characterize the quality of pineapple okra jelly drink with the addition of hydrocolloid (carrageenan-konjac combination). The concentration treatments of the carrageenan-konjac combination 75: 25 in this study were 0.6%, 0.7%, 0.8%, 0.9% and 1%. The research was carried out using a completely randomized design (CRD) experimental method with one factor and 3 replications. Data were analyzed statistically with ANOVA and Duncan multiple range test. The results showed that the concentration of the carrageenan-konjac combination had a significant effect on viscosity, water content, total dissolved solids, hedonic and scoring texture quality tests, but had no significant effect on pH, hedonic and scoring tests for color, taste and aroma. The best concentration of carrageenan-konjac combination in pineapple okra jelly drink was a concentration of 0.9% which had characteristics: viscosity 2488.33 cP, pH 4.05, water content 94.22%, total dissolved solids 5.10º Brix and sensory score from 3.9-4.2 (like) for color, aroma , taste and texture. This best treatment had greenish yellow color, fragrant aroma, sweet taste and slightly chewy texture. The supporting test in the form of antioxidant activity test (IC50) was 16.47 ppm indicated in the very strong category.
{"title":"Karakterisasi mutu minuman jeli okra nanas dengan kombinasi karagenan-konjak[Characterization of pineapple okra jelly drink quality with different concentrations of carrageenan-konjac combination]","authors":"Julfi Restu Amelia, Shanti Pujilestari, Hamidatun Hamidatun, Putri Monica","doi":"10.23960/jtihp.v28i2.140-149","DOIUrl":"https://doi.org/10.23960/jtihp.v28i2.140-149","url":null,"abstract":"ABSTRACTOkra-pineapple jelly drink requires hydrocolloid as a gelling agent. The combination of carrageenan-konjac hydrocolloid used was 75:25 in order to produce acceptable and good quality jelly drink characteristics. This study aimed to characterize the quality of pineapple okra jelly drink with the addition of hydrocolloid (carrageenan-konjac combination). The concentration treatments of the carrageenan-konjac combination 75: 25 in this study were 0.6%, 0.7%, 0.8%, 0.9% and 1%. The research was carried out using a completely randomized design (CRD) experimental method with one factor and 3 replications. Data were analyzed statistically with ANOVA and Duncan multiple range test. The results showed that the concentration of the carrageenan-konjac combination had a significant effect on viscosity, water content, total dissolved solids, hedonic and scoring texture quality tests, but had no significant effect on pH, hedonic and scoring tests for color, taste and aroma. The best concentration of carrageenan-konjac combination in pineapple okra jelly drink was a concentration of 0.9% which had characteristics: viscosity 2488.33 cP, pH 4.05, water content 94.22%, total dissolved solids 5.10º Brix and sensory score from 3.9-4.2 (like) for color, aroma , taste and texture. This best treatment had greenish yellow color, fragrant aroma, sweet taste and slightly chewy texture. The supporting test in the form of antioxidant activity test (IC50) was 16.47 ppm indicated in the very strong category.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135165287","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Nata de batatas is a product of purple sweet potato peel. The presence of anthocyanin compounds in purple sweet potato skin makes this food very attractive to be processed into nata products that have functional value. The purpose of this research was to determine the yield of nata from purple sweet potato peel made with variations in the percentage of purple sweet potato peel extract and the percentage of coconut water and pellicle thickness, evaluate organoleptic properties including texture, color, aroma, taste, and determine anthocyanin levels. The results showed that the highest nata yield was 70.08%. The thickness of the largest 1.26 cm. The best anthocyanin analysis in nata was 0.47 mg. The organoleptic test showed that the color percentage of purple sweet potato peel extract and the percentage of coconut water were significantly different while the texture, aroma and taste were not significantly different.
Keywords: nata de batatas, purple sweet potato skin, coconut water, anthocyanin
{"title":"Utilization of purple yam skin (Ipomoea batatas L.) in the making of nata de batatas","authors":"Fahira Gafar, Yoakhim Y.E. Oessoe, Jolanda Ch.E. Lamaega","doi":"10.35791/jteta.v13i1.50268","DOIUrl":"https://doi.org/10.35791/jteta.v13i1.50268","url":null,"abstract":"Nata de batatas is a product of purple sweet potato peel. The presence of anthocyanin compounds in purple sweet potato skin makes this food very attractive to be processed into nata products that have functional value. The purpose of this research was to determine the yield of nata from purple sweet potato peel made with variations in the percentage of purple sweet potato peel extract and the percentage of coconut water and pellicle thickness, evaluate organoleptic properties including texture, color, aroma, taste, and determine anthocyanin levels. The results showed that the highest nata yield was 70.08%. The thickness of the largest 1.26 cm. The best anthocyanin analysis in nata was 0.47 mg. The organoleptic test showed that the color percentage of purple sweet potato peel extract and the percentage of coconut water were significantly different while the texture, aroma and taste were not significantly different.
 Keywords: nata de batatas, purple sweet potato skin, coconut water, anthocyanin","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136382713","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-11DOI: 10.20961/jthp.v16i1.59502
F. Polnaya, Milian Tengker, V. N. Lawalata
The purpose of this study was to determine the effect of several concentrations of glycerol in the manufacture of capsules from sago starch phosphate. Edible film testing includes physical, mechanical, and barrier film properties, while capsule testing includes moisture content, disintegration time, and dissolution. The design used was a completely randomized design consisting of a non-factorial with three levels of glycerol concentration (15, 25, and 35%, v/v). Variables measured were thickness, transparency, tensile strength and elongation, water vapor transmission rate, moisture content, disintegration, and dissolution. The results showed that the glycerol affects the starch molecule’s bond thereby increasing the rate of thickness, elongation, water vapor transmission rate, moisture content, disintegration, and dissolution, even while can decreasing the tensile strength. The concentration of 15% glycerol showed the best results compared to other concentration treatments.
{"title":"Pemanfaatan Pati Sagu pada Pembuatan Kapsul dengan Penambahan Gliserol","authors":"F. Polnaya, Milian Tengker, V. N. Lawalata","doi":"10.20961/jthp.v16i1.59502","DOIUrl":"https://doi.org/10.20961/jthp.v16i1.59502","url":null,"abstract":"The purpose of this study was to determine the effect of several concentrations of glycerol in the manufacture of capsules from sago starch phosphate. Edible film testing includes physical, mechanical, and barrier film properties, while capsule testing includes moisture content, disintegration time, and dissolution. The design used was a completely randomized design consisting of a non-factorial with three levels of glycerol concentration (15, 25, and 35%, v/v). Variables measured were thickness, transparency, tensile strength and elongation, water vapor transmission rate, moisture content, disintegration, and dissolution. The results showed that the glycerol affects the starch molecule’s bond thereby increasing the rate of thickness, elongation, water vapor transmission rate, moisture content, disintegration, and dissolution, even while can decreasing the tensile strength. The concentration of 15% glycerol showed the best results compared to other concentration treatments.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"69 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74845978","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-11DOI: 10.20961/jthp.v16i1.60407
Akhmad Mustofa, Liana Dewi Pratiwi, Yannie Asrie Widanti
Mochi cake is loved by many people because it has a good taste with a soft texture. In general, this cake is made with the main ingredients of glutinous rice, peanuts and cornstarch. Currently, there are many innovations in making mochi cakes with different ingredients. The purpose of this study was to determine the chemical and organoleptic characteristics of mochi cake which has the highest antioxidant activity and is preferred by consumers. The study used a factorial completely randomized design with the first factor being the type of extract (black glutinous rice, purple sweet potato, beetroot) and the second factor being the concentration of the added extract (50%, 70% and 90%). The results showed that the mochi that had the highest antioxidant activity and was favored by consumers was mochi with the addition of purple sweet potato extract with an extract concentration of 70%. The mochi has antioxidant activity characteristics reaching 52.08%; total phenol 276.76 mg GAE/100 g, moisture content 33.17%; 0,23% of ash; 7,04% of protein; 0,13% of fat; total carbohydrates by 59.41%. The organoleptic characteristics of mochi in that treatment were purple color (2,62); quite sticky (3.88); quite chewy (3.37); less off flavor (2.81) and the most preferred overall (3.31). The use of natural pigments that also have antioxidant activity needs to be done to improve the quality of food ingredients.concise and factual abstract is required.
{"title":"Aktifitas Antioksidan Kue Mochi dengan Penambahan Ekstrak Beras Ketan Hitam, Ubi Jalar Ungu dan Buah Bit","authors":"Akhmad Mustofa, Liana Dewi Pratiwi, Yannie Asrie Widanti","doi":"10.20961/jthp.v16i1.60407","DOIUrl":"https://doi.org/10.20961/jthp.v16i1.60407","url":null,"abstract":"Mochi cake is loved by many people because it has a good taste with a soft texture. In general, this cake is made with the main ingredients of glutinous rice, peanuts and cornstarch. Currently, there are many innovations in making mochi cakes with different ingredients. The purpose of this study was to determine the chemical and organoleptic characteristics of mochi cake which has the highest antioxidant activity and is preferred by consumers. The study used a factorial completely randomized design with the first factor being the type of extract (black glutinous rice, purple sweet potato, beetroot) and the second factor being the concentration of the added extract (50%, 70% and 90%). The results showed that the mochi that had the highest antioxidant activity and was favored by consumers was mochi with the addition of purple sweet potato extract with an extract concentration of 70%. The mochi has antioxidant activity characteristics reaching 52.08%; total phenol 276.76 mg GAE/100 g, moisture content 33.17%; 0,23% of ash; 7,04% of protein; 0,13% of fat; total carbohydrates by 59.41%. The organoleptic characteristics of mochi in that treatment were purple color (2,62); quite sticky (3.88); quite chewy (3.37); less off flavor (2.81) and the most preferred overall (3.31). The use of natural pigments that also have antioxidant activity needs to be done to improve the quality of food ingredients.concise and factual abstract is required.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84218288","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-30DOI: 10.35791/jteta.v14i1.48345
Gloria Kusmin, Maria F. Sumual, Lana E. Lalujan
Leilem leaves are vegetables that have a short shelf life, so they require postharvest handling to maintain the quality and quantity of leilem leaves. Blanching can be done as an effort to handle postharvest vegetables which can extend the shelf life of vegetables by heating methods. This research was conducted to determine the effect of blanching time on the quality and nutritional value of leilem leaves. The study was based on the RAL method with 5 treatments namely K0 (without blanching), K1 (1 minute blanching), K2 (3 min blanching), K3 (5 min blanching), K4 (7 min blanching) at 85°C which included a test color (hunter method), water content (AOAC method), chlorophyll content (Wintermans & de Mots method), vitamin C content and antioxidant activity using the spectrophotometer method.
The results showed that there was an effect of the dip blanching treatment on vegetable color, chlorophyll levels, vitamin C levels and antioxidant activity. Blanching at 85°C for 3 minutes increased the water content, chlorophyll content and antioxidant activity, but not vitamin C. A longer blanching time of more than 3 minutes could cause degradation and decomposition of the chlorophyll content and antioxidant activity of leilem leaves.
Keywords: Blanching, Leilem leaves, Color, Chlorphyl, Vitamin C, Antioxidants and Moisture Content
{"title":"Effect Of Blanching on The Physicochemical Characteristic of Leilem Leaves (Clerodendrum Minahassae Teisjm. & Binn).","authors":"Gloria Kusmin, Maria F. Sumual, Lana E. Lalujan","doi":"10.35791/jteta.v14i1.48345","DOIUrl":"https://doi.org/10.35791/jteta.v14i1.48345","url":null,"abstract":"Leilem leaves are vegetables that have a short shelf life, so they require postharvest handling to maintain the quality and quantity of leilem leaves. Blanching can be done as an effort to handle postharvest vegetables which can extend the shelf life of vegetables by heating methods. This research was conducted to determine the effect of blanching time on the quality and nutritional value of leilem leaves. The study was based on the RAL method with 5 treatments namely K0 (without blanching), K1 (1 minute blanching), K2 (3 min blanching), K3 (5 min blanching), K4 (7 min blanching) at 85°C which included a test color (hunter method), water content (AOAC method), chlorophyll content (Wintermans & de Mots method), vitamin C content and antioxidant activity using the spectrophotometer method.
 The results showed that there was an effect of the dip blanching treatment on vegetable color, chlorophyll levels, vitamin C levels and antioxidant activity. Blanching at 85°C for 3 minutes increased the water content, chlorophyll content and antioxidant activity, but not vitamin C. A longer blanching time of more than 3 minutes could cause degradation and decomposition of the chlorophyll content and antioxidant activity of leilem leaves.
 Keywords: Blanching, Leilem leaves, Color, Chlorphyl, Vitamin C, Antioxidants and Moisture Content","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136369441","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-30DOI: 10.35791/jteta.v14i1.50634
Nofri Abdul Azis Amiri, Ireine Longdong, Dedie Tooy
Penelitian ini bertujuan untuk: 1. Memodifikasi alat pengering tipe rak Model Teta’17, 2. Menguji kinerja alat meliputi suhu, kelembaban udara, kadar air dan laju pengeringan terhadap air. Penelitian ini dilakukan dengan menggunakan metode percobaan untuk peembuatan alat dan analisa data menggunakan metode deskriptif yaitu data dari pengamatan disusun dalam bentuk tabel, kemudian digambarkan dalam bentuk grafik, lalu dideskripsikan. Setiap rak yaitu rak atas dan rak bawah masing-masing menggunakan 500 sampel biji pala. Setiap percobaan dilakukan 2 (dua) kali ulangan. Variabel yang diamati adalah suhu, kelembaban udara, kadar air bahan dan laju pengeringan. Hasil dari penelitian ini modifikasi alat pengering tipe rak Model Teta’17 dengan cara menambahkan cerobong tidak menunjukan adanya kondensasi pada bagian permukaan dinding alat. Dari hasil penelitian rata-rata suhu rak atas sebesar 53°C dan rata-rata suhu rak bawah sebesar 55°C dan rata-rata suhu suhu dalam plenum sebesar 54°C. Rata-rata kelembaban udara dalam plenum sebesar 70%. Rata-rata kadar air biji pala rak atas sebesar 10.2% dan rak bawah 8.7%. Waktu pengeringan yang dibutuhkan untuk mengeringkan biji pala sampai dengan kadar air 8-10% yaitu 11 jam. Laju pengeringan terhdap kadar air ulangan 1 rak atas sebesar 2.55%, rak bawah 2,72% dan ulangan 2 rak atas sebesar 2.65%, rak bawah sebesar 2.75%..
{"title":"Modifikasi dan Uji Kinerja Alat Pengering Tipe Rak Model Teta 22 Biji Pala (Myristica Fragrans Houtt) Menggunakan Sumber Panas Gas LPG","authors":"Nofri Abdul Azis Amiri, Ireine Longdong, Dedie Tooy","doi":"10.35791/jteta.v14i1.50634","DOIUrl":"https://doi.org/10.35791/jteta.v14i1.50634","url":null,"abstract":"Penelitian ini bertujuan untuk: 1. Memodifikasi alat pengering tipe rak Model Teta’17, 2. Menguji kinerja alat meliputi suhu, kelembaban udara, kadar air dan laju pengeringan terhadap air. Penelitian ini dilakukan dengan menggunakan metode percobaan untuk peembuatan alat dan analisa data menggunakan metode deskriptif yaitu data dari pengamatan disusun dalam bentuk tabel, kemudian digambarkan dalam bentuk grafik, lalu dideskripsikan. Setiap rak yaitu rak atas dan rak bawah masing-masing menggunakan 500 sampel biji pala. Setiap percobaan dilakukan 2 (dua) kali ulangan. Variabel yang diamati adalah suhu, kelembaban udara, kadar air bahan dan laju pengeringan. Hasil dari penelitian ini modifikasi alat pengering tipe rak Model Teta’17 dengan cara menambahkan cerobong tidak menunjukan adanya kondensasi pada bagian permukaan dinding alat. Dari hasil penelitian rata-rata suhu rak atas sebesar 53°C dan rata-rata suhu rak bawah sebesar 55°C dan rata-rata suhu suhu dalam plenum sebesar 54°C. Rata-rata kelembaban udara dalam plenum sebesar 70%. Rata-rata kadar air biji pala rak atas sebesar 10.2% dan rak bawah 8.7%. Waktu pengeringan yang dibutuhkan untuk mengeringkan biji pala sampai dengan kadar air 8-10% yaitu 11 jam. Laju pengeringan terhdap kadar air ulangan 1 rak atas sebesar 2.55%, rak bawah 2,72% dan ulangan 2 rak atas sebesar 2.65%, rak bawah sebesar 2.75%..","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136369437","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-30DOI: 10.35791/jteta.v14i1.51068
Aneke Sikome, Daniel P. Ludong, Lady C. Ch. E. Lengkey
Penelitian ini bertujuan untuk mengkaji kehilangan hasil panen padi menggunakan mesin Combine Harvester kubota DC 70 plus. Kehilangan hasil yang dimaksud adalah tercecer saat pemanenan, tertinggal dalam mesin, tidak terpanen dan tertinggal pada saat perontokan. Penelitian ini dilaksanakan pada bulan September – Oktober 2022 di Desa Tuyat, Kecamatan Lolak, Kabupaten Bolaang Mongondow, Provinsi Sulawesi Utara. Panen dilakukan dengan mesin Combine Harvester Kubota DC 70 plus pada tanaman padi varietas Mekongga yang siap panen. Penelitian dilakukan dengan metode eksperimental. Pengambilan data saat setelah pada padi dipanen. Percobaan dilakukan 3 pengulangan. Hasil penelitian menunjukan kehilangan tercecer saat pemanenan rata-rata (4.7±1.26)%, kehilangan tidak terpanen rata-rata (0.018±0.006)%, kehilangan tertinggal pada mesin rata-rata (0.18±0.040)%, kehilangan saat perontokan rata-rata (0.010±0.0004)%. Total kehilangan hasil selama proses pemanenan Padi di luas lahan 40m x 15 m menggunakan Combine Harvester Kubota DC 70 plus adalah (4.9±1.31)%. Kata kunci: Combine Harvester; Kehilangan; Padi.
{"title":"Analisis Kehilangan Hasil Panen Padi Menggunakan Combine Harvester Kubota Dc 70 Plus Di Desa Tuyat Kecamatan Lolak Kabupaten Bolaang Mongondow","authors":"Aneke Sikome, Daniel P. Ludong, Lady C. Ch. E. Lengkey","doi":"10.35791/jteta.v14i1.51068","DOIUrl":"https://doi.org/10.35791/jteta.v14i1.51068","url":null,"abstract":"Penelitian ini bertujuan untuk mengkaji kehilangan hasil panen padi menggunakan mesin Combine Harvester kubota DC 70 plus. Kehilangan hasil yang dimaksud adalah tercecer saat pemanenan, tertinggal dalam mesin, tidak terpanen dan tertinggal pada saat perontokan. Penelitian ini dilaksanakan pada bulan September – Oktober 2022 di Desa Tuyat, Kecamatan Lolak, Kabupaten Bolaang Mongondow, Provinsi Sulawesi Utara. Panen dilakukan dengan mesin Combine Harvester Kubota DC 70 plus pada tanaman padi varietas Mekongga yang siap panen. Penelitian dilakukan dengan metode eksperimental. Pengambilan data saat setelah pada padi dipanen. Percobaan dilakukan 3 pengulangan. Hasil penelitian menunjukan kehilangan tercecer saat pemanenan rata-rata (4.7±1.26)%, kehilangan tidak terpanen rata-rata (0.018±0.006)%, kehilangan tertinggal pada mesin rata-rata (0.18±0.040)%, kehilangan saat perontokan rata-rata (0.010±0.0004)%. Total kehilangan hasil selama proses pemanenan Padi di luas lahan 40m x 15 m menggunakan Combine Harvester Kubota DC 70 plus adalah (4.9±1.31)%. Kata kunci: Combine Harvester; Kehilangan; Padi.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"141 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136369439","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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